Colorful Stuffed Sweet Peppers

Egyptian Food and Recipes





Egyptian Recipe




3 large sweet peppers, green, yellow, orange or red

2 Tb. unsalted butter

2/3 c. corn kernels off the cob or canned

1 small onion chopped

lb. Italian sausage turkey links, sweet or hot

2 c. crumbled corn bread (approx)

c. shredded pepper jack cheese*




  • Heat over to 350F. Slice peppers in half from stem to bottom and remove stem. Also remove seeds and membranes, and set aside.

  • Melt butter in skillet. Add onion, corn and sausage, breaking the sausage apart with a spoon or spatula, and cook until the sausage is no longer pink. Add crumbled corn bread and a little water if mixture seems too dry.

  • Divide filling among peppers evenly and top with shredded cheese. Bake peppers at 350F, covered, for about 30 minutes or until cheese is melted and peppers are tender.


* If pepper jack cheese is unavailable, use shredded mozzarella and add hot peppers to taste.